GRILLED TACO SALAD
Time in the Kitchen: 30 minutes
Servings: 3
2 hearts of romaine, quartered lengthwise
2 tomatoes, cut into chunks
1 red or white onion, cut into chunks
1 green pepper, cut into chunks
2 avocados (not overly ripe), peeled, pitted and cut in half
2 tablespoons of oil, plus more for coating vegetables
1 pound skirt steak
½ teaspoon cumin
¼ teaspoon paprika
¼ teaspoon chili powder
¼ teaspoon salt
If you're really in a hurry you can simply grill the steak and throw the rest of these ingredients into a bowl raw, but taking a little extra time to grill
everything creates a unique meal. Romaine and avocado take on a subtle smoky flavor when grilled and are worth trying if you've only ever eaten
them raw.
Heat the grill to medium-high heat.
Drizzle oil over the romaine hearts and vegetables, giving them a light but thorough coating. The tomato, onion, pepper and avocado can be
cooked in a grilling basket or put on skewers. If skewering, put only one type of vegetable on each skewer so you can remove the skewers from the
grill as each item finishes cooking (for example, you'll want to remove the avocado and tomato skewers from the grill before the onion and green
pepper).
Mix 2 tablespoons of oil with the spices and salt and thoroughly coat skirt steak.
Put the skirt steak on the grill and spread the vegetable skewers and romaine evenly around it. Close the lid and grill for 3 minutes, then flip the
skirt steak and romaine quarters and turn the skewers.
Close the lid for another three minutes, then remove the steak (for rare) or grill another 2-3 minutes for medium. The avocado, tomatoes and
romaine can also be removed after a total of 6-8 minutes on the grill. The onion and peppers can stay on longer, until they are lightly charred.
Slice the steak thinly and cut the romaine into bite-sized chunks. Toss with avocado, tomato and onions. Add salt to taste and garnish with a
wedge of lime and chopped cilantro. Serve immediately.
Macronutrient Profile (perserving)